The love affair with pumpkin + oatmeal continues. I found a recipe on Simply Recipes for pumpkin oatmeal cookies, but since I’m still trying to counteract some holiday over-indulgence, I wanted to see if I could lighten them up a bit.
Substituting applesauce for butter is a common baking trick, but used more for things like cake, etc. that have soft, chewy textures. From what I’ve read, subbing in applesauce is not recommended for cookies, but what the hell. How bad could it be? Plus, I like chewy cookies, the chewier the better!
The result: yum! They turned out almost like muffin tops, which as everyone knows, are the best part of muffins. The sweetness of the pumpkin is complemented by the tart cranberries and I like how the oatmeal gives the cookies some chew. Definitely take the extra couple of minutes to toast the almonds, since it’ll bring out their flavor and make them more crunchy. Commence gobbling.